Categories: Pork
Ingredients
- 3 lb boneless pork top loin roast
- 3/4 cup dry red wine
- 1/3 cup packed brown sugar
- 1/4 cup vinegar
- 1/4 cup ketchup
- 1/4 cup water
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp curry powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1 garlic clove, minced
- 2 tsp cornstarch
Directions
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Place roast in a large bag. For marinade, in a small bowl combine wine, brown sugar, vinegar, ketchup, water, oil, soy sauce, curry powder, ginger, pepper and garlic. Pour marinade over meat; seal bag. Marinate in fridge for 6 hours or overnight. Drain meat, reserving 1 1/4 cups marinade; cover reserved marinade and chill. Pat meat dry with paper towels.
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Place the meat and rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast at 325 for 1 1/4-1 1/2 hrs or until meat reaches 150.
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Meanwhile, for the sauce, in a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hr of roasting.
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Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160. Bring remaining sauce to boiling and pass with meat.